What cooking technique involves briefly boiling food?

The technique that involves briefly boiling food is blanching. This method typically involves immersing food in boiling water for a short period, followed by plunging it into ice water to stop the cooking process. Blanching is often used to preserve the color and texture of vegetables, making them easier to peel, and removing any strong flavors.

In contrast, steaming involves cooking food with steam heat, which is different from boiling. Poaching also uses hot water but at a lower temperature and for a longer duration, which is not the same as the quick process of blanching. Stir-frying involves cooking food quickly in a small amount of hot oil, typically in a wok, which is quite different from any boiling technique. Understanding these distinct methods is essential for culinary practices and helps in achieving desired textures and flavors in dishes.